Couscous with vegetables and pleurotus mushrooms

Couscous with vegetables and oyster mushrooms: A culinary journey full of flavor

Couscous is a versatile ingredient that has gained popularity worldwide due to its fine texture and ability to absorb flavors. Combined with fresh vegetables and oyster mushrooms, this dish becomes a light and healthy meal, perfect for lunch or dinner. The recipe we will explore today is not only simple but also quick, giving you the chance to enjoy a tasty meal in just 30 minutes.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4

Ingredients:
- 200 ml water
- 4 tablespoons extra virgin olive oil (for a more intense flavor)
- 1 bag of Bonduelle mixed China vegetables (or fresh vegetables: carrot, red bell pepper, cut into rectangles)
- 1 tablespoon curry powder (for an exotic note)
- 600 g oyster mushrooms (delicious and with a meaty texture)
- 4 tablespoons spicy soy sauce (for an extra flavor)
- 1 bunch of green onions (6 stalks, which add a fresh taste)
- Salt and pepper to taste

Step-by-step preparation:

1. Cooking the couscous: Start by bringing 200 ml of water to a boil in a pot, adding a teaspoon of salt and a tablespoon of curry powder. This step will infuse the couscous with delicious flavors. When the water starts to boil, remove the pot from the heat and add the couscous. Cover with a lid and let it swell for 5 minutes. After it has swelled, use a fork to fluff it up, making it light and airy.

2. Preparing the mushrooms: While the couscous is swelling, prepare the oyster mushrooms. Clean them and slice them. Sprinkle salt and pepper on the mushrooms, then place them on a hot grill, greased with 1 tablespoon of olive oil. The grill will give them a smoky flavor and a pleasant texture. After a few minutes, turn the mushrooms to cook them evenly.

3. Sautéing the vegetables: In a pan, add 3 tablespoons of olive oil and let it heat up. Add the finely chopped green onions and sauté for 2 minutes, until they become slightly translucent. Then, add the frozen (or freshly cut) vegetables and the spicy soy sauce. Mix well and let everything simmer for 7 minutes, stirring occasionally to prevent sticking.

4. Combining the ingredients: After the vegetables are cooked, add the grilled mushrooms and couscous. Gently stir to integrate all the ingredients and let it cook for another 3 minutes to allow the flavors to combine.

5. Final seasoning: Taste the dish and adjust with salt and pepper according to your preferences. This recipe is highly customizable, so feel free to experiment with spices or the types of vegetables you use.

6. Serving: The couscous with vegetables and mushrooms can be served as a main dish or as a side dish alongside a protein, such as grilled chicken or fish. An interesting idea is to serve it with a yogurt sauce with mint, which will add a refreshing touch.

Nutritional benefits:
- Couscous is a good source of complex carbohydrates, providing long-lasting energy.
- Oyster mushrooms are rich in B vitamins, protein, and antioxidants, having a beneficial effect on the immune system.
- Fresh vegetables provide an important intake of fiber, vitamins, and minerals.

Possible variations:
- If you want a vegan version, omit the spicy soy sauce and use gluten-free soy sauce.
- For a more intense flavor, add spices like cumin or coriander.
- Experiment with other types of vegetables, such as zucchini or pumpkin, to diversify textures and flavors.

Frequently asked questions:
- Can I use whole wheat couscous? Yes, whole wheat couscous will add extra fiber and nutrients, but the cooking time may be longer.
- What can I use instead of oyster mushrooms? You can opt for champignon or shiitake mushrooms, each having a distinct flavor.
- Can it be prepared in advance? Yes, you can prepare the couscous and vegetables, and then reheat them before serving.

This recipe for couscous with vegetables and oyster mushrooms is not only easy to make but will also bring you the joy of enjoying a healthy and flavorful meal. Enjoy!